Hasenpfeffer of Rabbits

Ingredients

• 2 fine rabbits
• 1 tablespoonful salt
• 2 sliced onions
• 6 cloves
• 2 bay leaves
• 1/2 tablespoonful whole peppers
• 10 whole allspice
• 1 quart vinegar
• 2 ounces butter
• 1 heaping tablespoonful flour
• 1 quart cold water
• 1 tablespoonful salt

Method

1. 1

   Prepare rabbits by skinning and cutting into pieces.

2. 2

   Marinate with vinegar, onions, and spices for 3 days.

3. 3

   Cook slowly with water until done.

4. 4

   Make a sauce with butter, flour, and broth, and serve over the rabbits.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 304. The excerpt below is the record exactly as published.

1 heaping tablespoonf ul flour, stir and cook 2 minutes ; add the wine and spice the rabbits laid in and Ys pii^t of broth, cook 5 min- utes; then strain this sauce, add it to the rabbits; add 1 table* spoonful lemon juice and, if necessary, more salt; oook ten min- 462 GAME. utes longer, or until done ; serve on a hot dish in a border of bread crotltons, or serve with potato croquettes. Babbit^ Boasted. — Remove the entire skin from 2 rabbits, cut ofF the fine skin and head ; lard the surface with small strips of larding pork ; season with 1 even tablespoonf ul salt, lay the rabbits in a roasting pan, pour over 2 ounces melted butter, roast until light brown, then add Yg cupful boiling water, continue to roast, basting frequently till done. Lay the rabbits on a hot dish, remove some of the fat from the gravy ; mix 1 teaspoonful cornstarch with 1 gill of cold water, add it to the gravy, stir and cook 3 minutes ; add sufiScient broth to make a creamy sauce, cook 5 minutes ; then strain ; pour 2 tablespoonf uls gravy over the rabbits, and serve the rest in a sauce bowL Serve with red cabbage i I'allemande and potatoes i la tortonia or plain boiled potatoes. Another way is to roast the rabbits till light brown, then add gradually 1 pint sour cream and finish the same as above. If larding is too much trou- ble, season the rabbits, lay them in a roasting pan, with a few thin sliced of larding pork on top, pour over a little melted butter, roast and finish the same as above. Hasenpfidffer of Babbits* — Bemove the entire skin from 2 fine rabbits, draw, wash, and wipe them dry ; carefully remove the gall from the liver ; cut each rabbit into 8 pieces ; season them with 1 tablespoonf nl salt; place them in a covered dish, add 2 sliced onions, 6 cloves, 2 bay leaves, y^ tablespoonful whole peppers, and 10 whole allspice, cover with vinegar, and set it for 3 days in a cool place. Then place the rabbits with the vinegar, spice, and onions in a saucepan over the fire, add Yg pint of water, cook slowly until done ; then carefully remove the rabbit pieces, lay them on a warm dish. Melt 2 ounces butter in a saucepan, add 1 heaping table- spoonful flour, cook and stir 3 minutes ; strain the rabbit broth, add it to the butter and flour, cook 5 minutes, and pour it over the rabbits. At the same time peel and wash 1 quart small potatoes, place them in « saucepan, cover with 1 quart cold water, add 1 tablespoonful salt

Cook this with the app: pantry check, scaling, and the assistant.